Identification and quantification of the major phenolic constituents in Juglans regia L. peeled kernels and pellicles, using HPLC-MS/MS

Medič, Aljaž (avtor), Jakopič, Jerneja (avtor), Hudina, Metka (avtor), Solar, Anita (avtor), Veberič, Robert (avtor)

This study was designed to identify and quantify the major phenolic constituents in peeled kernel and pellicle of the walnut Juglans regia L. Data were compared across six different cultivars: 'Fernor', 'Fernette', 'Franquette', 'Sava', 'Krka' and 'Rubina'. High-performance liquid chromatography coupled with mass spectrometry was used to identify and quantify these compounds. Nineteen ellagitanins, 12 ellagic acid derivatives, 4 anthocyanins and 5 other phenols were identified in the pellicle of these walnuts, and 15 dicarboxylic acid derivatives and 1 phenol in the peeled walnut kernels. Thirteen previously unreported compounds were identified in the peeled walnut kernels, and 14 in the walnut pellicle. Hydrolysable tannins were the main phenolic compounds identified in the walnut kernels, and accounted for 31.0% to 35.1% of the total phenolics analysed. The highest intake of total phenolics content per walnut kernel can be obtained by consumption of 'Franquette' and 'Rubina', with the lowest for 'Krka'.

• Jezik: Angleški jezik
• Ključne besede: Juglans regia, peeled kernel, pellicle, phenolic compounds, tannins
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Recenzirani rokopis
• Datum objave: 22.02.2021
• Leto izida: 2021
• Št. strani: 9 str.
• Številčenje: Vol. 352, art. 129404
• PID: 20.500.12556/RUL-134351
• UDK: 634.1/.7
• ISSN pri članku: 0308-8146
• DOI: 10.1016/j.foodchem.2021.129404
• COBISS.SI-ID: 53729027
• Datum objave v RUL: 10.01.2022

Gradivo je del revije

• Naslov: Food chemistry
• Skrajšan naslov: Food chem.
• Založnik: Elsevier
• ISSN: 0308-8146
• COBISS.SI-ID: 6385415

Licence

• Licenca: CC BY-NC-ND 4.0, Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by-nc-nd/4.0/deed.sl
• Opis: Najbolj omejujoča licenca Creative Commons. Uporabniki lahko prenesejo in delijo delo v nekomercialne namene in ga ne smejo uporabiti za nobene druge namene.
• Začetek licenciranja: 24.02.2021

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: oreh, kemična sestava, tanini, oluščena jedrca, fenolne spojine, kožica, sorte

Projekti

• Financer: ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura